Tzfatit, or Tzfat cheese (Hebrew: גבינה צפתית, gvina tsfattit) is a semi-hard salty cheese produced in Israel, originally from sheep's milk.

[3] The cheese has an elastic texture and low fat content.

The milk is pasteurized at a low 72 °C (162 °F), which preserves the food proteins.

The salted and aged variety can be grated for use in baking or cooking.

Water Buffalo Tzfatit is usually flavored with nigella seeds.